A true Finnan Haddie is a split, whole gutted fish, not the mass-produced dyed boneless fillets. The delicate smoke gives it a wonderful flavor. It has a long association with the famous Scottish soup Cullen Skink, also poached in milk for breakfast, and the main ingredient in kedgeree.
Traditionally cold smoked over peat, from Aberdeenshire, where the name originates and popular across Scotland since at least 1640’s. It is salted and left to dry overnight prior to smoking. Due to the light smoke it has a relatively short shelf life.
There are still few small independent smokers who follow the traditional method so ask when ordering – be sure to ask for the real deal & not a dyed boneless golden cutlet!! e.g. H S Murray